What’s White Is Wrong

Are those visions of sugar-plum fairies dancing in your head? Sure, it might seem like a crime not to at least TRY your family’s signature sugar cookie recipe. But before you overindulge, let’s take a closer look at the power of the white stuff. And no, I’m not talking about snow…

Most of us have already gotten the message loud and clear: Sugar is bad. But not many of us realize just how serious a threat sugar can pose to our health and well-being.

The trick with desserts is to acknowledge your cravings and make informed choices about your indulgences. Sweets are not necessarily off-limits; the occasional dessert can still fit into your healthy lifestyle. Here’s how:

Be prepared.

Anticipate your cravings, especially around holidays. During these times, eat a bit more protein, chew some peppermint gum or suck on a piece of hard candy to keep your cravings in check.

Savor the flavor

. Register every creamy bite of your chosen treat very, very slowly. The experience of the food is a big part of the satisfaction derived, and you’ll need less food to be satisfied if you enjoy it slowly.

Be choosy.

If a treat isn’t absolutely fabulous, stop eating it! Why waste calories on a piece of chocolate or slice of cake that’s just OK? If you’re going to go for it, have something divine. Anything less is simply not worth it.

Dine for dessert.

When you sit down to a meal and know you intend to have dessert, eliminate the starch group from that meal. Your dessert here will count as a starch.

Be guilt-free.

Eat your treat, enjoy it slowly and smile afterwards contentedly. Instead of making sweets off-limits, change your relationship with sweets so you control them instead of them controlling you.

This holiday season, swap out your sugary cookie recipe with this healthier option:

Pumpkin Spiced Cookies
Recipe from Kris Carr

-2 C. Whole rolled oats
-8 oz. Pumpkin puree
-1 Small ripe banana, chopped
-1/3 C. sliced almonds
-3 Tbsp. ground flax seeds
-3 Tbsp. maple syrup
-1 ½ tsp. pumpkin pie spice
-¼ tsp. fine sea salt

Preheat the oven to 350 F. Lightly spray a baking sheet with a natural olive oil or canola oil cooking spray. Combine pumpkin, banana, maple syrup, pumpkin pie spice and salt in a large mixing bowl and mix on high with a hand mixer until mostly smooth, about two minutes. Fold in the oats, almonds and flax using a large wooded spoon until the mixture is uniform. Form 6 large cookies and bake for 14-16 minutes until set. They will stay soft but hold together well. Let cool 10 minutes before eating. Store in an airtight glass container in the refrigerator for up to 3 days.

This recipe also works well if you make 12 small cookies of equal size and bake for 11-13 minutes.